JPH0547174B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for manufacturing an edible container, and more specifically, it is a cone-shaped edible container for storing frozen sweets such as soft serve ice cream and ice cream, various foods, etc. This invention relates to a method for manufacturing an edible container body called a Watsuful corn, which is small, porous, light, and has a so-called crispy texture, which is appreciated. [Conventional technology] Generally speaking, the manufacturers of edible containers and plate-shaped edible bases used to package and sell frozen confections such as soft serve ice cream and ice cream at stores add a large amount of water to raw materials such as flour. Ice cream is made by packaging the so-called water seeds that have been kneaded and kneaded into a plate-shaped product on a high-temperature heating plate, or in an edible container called a Watsuful cone, which is made by forming the heated and baked plate-shaped product into a cone shape. Delivered to cream sales sites. Watsuful, wafers, or Watsuful cones are known for their crispy texture, so they are brittle, difficult to withstand even the slightest shock, and easily damaged during storage and transportation. There are many difficulties in handling the cream, even at the point where it is sold. In order to eliminate these problems, a method for manufacturing an edible container is disclosed in Japanese Patent Publication No. 2-42449, which was previously developed by the applicant of the present invention. This production method consists of a step of spreading a mixture of flour and water on a heating plate, and sandwiching the kneaded material on the heating plate, which has been spread on the heating plate, between other heating plates. A heating drying step of heating and drying the wheat starch in the kneaded material to an extent that it becomes alpha and water in the kneading material evaporates, and a step of cooling the plate-shaped formed body heated and dried in this step in a dry state. , a final heating step in which the heat-dried and cooled plate-shaped product, which has been cooled in a dry state in this step, is heated to the extent that it is softened again; This method of manufacturing an edible container is characterized by comprising a molding step of molding the container. [Problems to be Solved by the Invention] The heat-dried plate-shaped bodies in the prior art exhibit properties as shown in Tables 1 and 2 below, depending on the heat-drying conditions and residual moisture content.

【table】

[Table] As you can see from these tables, the residual moisture is 10~
There is a problem in that the plate-shaped formed body 5A with a 12% residual moisture content and the plate-shaped formed body 5B with a residual moisture content of about 3% have mutually contradictory benefits and disadvantages in terms of peelability from the heating plate, ease of handling, finishing heating time, etc. Yes. In addition, in order to solve each of these problems,
A plate-like material with a residual moisture content of 6 to 8% was made by heating for seconds, but it still remained soft, perhaps because the starch structure and water did not bond sufficiently, i.e., hydrated, at this temperature. It is difficult to peel off from the fired board,
The problem of being easy to tear apart remains. From this point of view, products with a crispy texture, that is, porous, lightweight, and thin plate-like products, are heated at 180℃.
If the starch structure is completely baked by heating above a certain level, the oil and fat content reaches above the boiling point, and the sugar content becomes a starch-based baked food with a certain degree of carmelized brown color, it will not be possible to release the product from the baking plate. It is difficult to peel it off, and even if it can be peeled off, it has not been subjected to heat treatment to stabilize it as a food, so there are problems such as deterioration of starch and oxidation of fats and oils. In addition, about 30 to 40% of the water content of the plate-like formed body 5A with a residual moisture content of 10 to 12% in Table 1 mentioned above is the bound water of the starch-based tissue and the solution water that combines with sugar to form a sugar solution. , and the rest is thought to exist as free water. Therefore, the thermal energy for the final finishing heating process of the plate-shaped body 5A is used for phase change due to the temperature of the free water portion of the water remaining in the tissue. In other words, in liquid water (chemical water) in which bound water in starch tissue, sugar, and other water-soluble substances are dissolved, the proportion of energy required to dissociate bonds is considerably higher than in the simple phase change of free water. It seems that it consumes a large portion. For this reason, the finishing heating process requires a heating time of 60 seconds or more at approximately 210°C, and if you try to shorten the heating time by increasing the finishing temperature, especially in stores where heating is done in front of customers, only the surface will burn. This is undesirable because the interior will not be heated. Furthermore, if the food is sold with a large amount of bound water or chemical water, it will not have a crispy texture and will lack taste and flavor. Furthermore, as shown in Table 2 for pre-browning, the water type is 180%.
℃ for about 90 seconds to reduce the residual moisture to about 3%, the plate-like formed body 5B becomes brittle when cooled and is prone to cracking and chipping, which poses the major problem of being difficult to handle as described above. While this problem exists, not only most of the free water contained in those shown in Table 2 above, but also a considerable portion of the chemical water that has dissolved the bound water, sugar, and other water-soluble substances in the starch composition. Even if the water has evaporated and dissipated until it has evaporated, even if it absorbs moisture again, it will remain in the product as simple moisture, that is, a small amount of free water, and will never become bound water. Therefore, this water can be easily removed by short-term heating. can be dissipated into,
It also has the advantage that taste, flavor, etc. can be restored without loss. That is, an object of the present invention is to solve many of the problems described above while taking into account the above points, and to provide a method of winding a plate-shaped body heated and dried at a water content that makes it easy to separate the water species from the heating plate into a cone shape. By making pre-formed edible containers and re-humidifying them, they are easier to handle after that, shorten the final drying and shaping time, and provide crispy textured dried and shaped edible containers in large quantities at low cost. There is something to do. [Means for Solving the Problems] The above-mentioned purpose is to flow down and spread a water type obtained by kneading raw materials such as flour, sugar, fats and oils with water on a heating plate, and to mix and spread the flowed and spread water on the heating plate. Heat-dried plate shape with a moisture content of about 3% obtained by sandwiching the product between other heating plates and heating and drying the flour starch in the kneaded product to an extent that it becomes alpha and the water in the kneaded product evaporates. After the formed body is peeled off from the heating plate in a dry state, this plate-shaped formed body is wound into a cone shape to make a temporarily formed edible container, and this temporarily formed edible tableware is re-humidified until the moisture content is 8. This is achieved by creating a humidified edible container with a humidity of about ~15%, and then finishing and heating and drying this humidified edible container to obtain a cone-shaped dry shaped edible container. [Function] By heating a kneaded material of different water types with a heating plate at about 170°C to 220°C, a heat-dried plate-shaped product having a water content of about 3% can be produced. Since the heat-dried plate-shaped formed body has a water content as low as 3%, it can be easily peeled off from the heating plate with a scraper or the like. If this exfoliated plate-shaped body is cooled as it is, it becomes hard and brittle and easily cracks, so in this invention, the flexible heat-dried plate-shaped body (approximately 20 grams) that has just been fired and peeled is used. After making a temporarily formed edible container by winding it into a cone shape, the surface is again sprayed with about 2 grams of water using a humidifying spray to moisten it to a moisture content of about 8 to 14%. You can make humidified edible containers. Since this humidified overeating container is flexible and bendable, it is easy to handle during storage, transportation, etc., and will not break or crack. Then, the humidified edible containers are stacked and packaged in units of 10, for example, and shipped to users such as ice cream distributors. Then, finishing heating is performed for further heating and drying. At this time, the water contained in the humidified edible container is mostly just attached to the surface of the tissue in a moist state.
Since dehydration and drying does not require a thermal change in the structure of the humidified edible container, the time required for the finishing heat drying is significantly longer than that required for the above-mentioned finishing heating drying compared to a plate-shaped structure originally prepared with a moisture content of 10 to 15%. The amount of electric power per heater can be reduced to about one-third. Then, with the above-mentioned finishing heat drying, the water content is sufficiently evaporated to, for example, 0.4% or less, and a dry shaped edible container such as a cone-shaped container with a light and crispy texture is obtained, and ice cream etc. are served in it and sold. can do. [Example] The basic manufacturing method of the edible container of the present invention is as shown in FIG. The mixture is spread on the heating plate 10. Then, the kneaded material 2A on the heating plate 10 is sandwiched between other heating plates as shown in FIG. 2 to such an extent that the wheat starch in the kneaded material 2A becomes alpha and the water in the kneaded material 2A is sufficiently evaporated. Heat and dry at 180℃ for about 90 seconds. Next, as shown in FIG. 3, the heated and dried plate-shaped formed body 5 is peeled off from the heating plate 10 using a scraper SC and immediately shaped into a cone using a well-known cone winding machine or the like, as shown in FIG. After forming the temporarily formed edible container 6 as shown in FIG.
This is conveyed by belt conveyor B to the next humidification process. The transported temporarily formed edible containers 6 weighing approximately 20 grams each have a moisture content of approximately 3%, and in this invention, the temporarily formed edible containers 6 are placed in a spray room S as shown in FIG. Spray approximately 2 grams of water from the spray nozzle SN on both the inside and outside of the chamber to reduce the moisture content to 8.
By adding moisture again to about 14%, a flexible humidified edible container 7 can be obtained. After this humidified edible container 7 is cooled naturally or forcibly using a fan F to prevent its surface from becoming sticky, the container 7 is cooled as shown in FIGS.
Every 10 sheets are stacked alternately with cone sleeves 9 made of paper or the like and shipped to users such as ice cream distributors. Then, on the user's side, the sent humidified edible container 7 is heated and dried again to give it a crispy texture and is also lightly shaped. That is, on the user's side, the humidified edible container 7 is placed in a female mold 18 with a heating cone along the inner surfaces of the electric heaters 17, 17 of the cone-type finish drying and shaping machine 20 as shown in FIGS. 7 and 8. The heating cone-shaped male mold 18A, which also has a heater 17, is inserted into the humidified edible container 7 from above, and the female mold 18 is inserted into the humidified edible container 7.
The temperature is raised to over 170℃,
If the surface of the edible container 7 is finished, heated, dried, and shaped to a degree that it becomes slightly brown, or golden brown, it will become a finished molded product, which has almost the same properties as the baked product made by the integrated baking method that starts from the water type and bakes the final finish. A dried and shaped edible container 8 as shown in FIG. 9 can be obtained. It should be noted that if the heating plate 10a is engraved with checkered stripes 4 during the initial heating and firing, the temporarily formed food container 6 can be provided with a checkered pattern, thereby making it possible to obtain a humidified food container 7 with checkered stripes. This humidified edible container 7 is finished by a drying and shaping machine 20.
At the same time as shaping, it is slightly cooled and becomes a hardened state after shaping, and the dried shaped edible container 8 does not lose its shape, so ice cream or the like is served in this dried shaped edible container 8 and sold in stores. can do. In addition, since the humidified edible container 7 mentioned above has been heat-processed in advance, the starch has been alpha-ized and the protein has become a hardened skeleton to some extent, so it can be eaten as is, but the oil and fat film that has seeped in between Due to the residual moisture containing a moderate amount of sugar, it remains flexible and does not break even when bent, and does not break easily when subjected to impact. For this reason, there is almost no fear of damage during transportation, which not only solves shipping problems, but also shortens the baking time at temperatures where the starch becomes alpha during heat processing and the protein thermally coagulates. Moreover, because the hot air does not dissipate much at this time, changes in the environment around the finishing shaping site are reduced.Furthermore, finishing shaping can be heated and dried to the extent that the surface changes to brown, resulting in a sufficiently crispy texture. Not only can the plastic surgery time be shortened even in stores, but also the problem of hot air dissipation can be almost completely solved. This invention will be explained in more detail. First, flour is added with sugar to give it an appropriate amount of sweetness, and in order to eliminate stickiness and increase the flavor, oil and fat are added to the flour as needed, as well as flavorings, chicken eggs, milk, etc., and the mixture is put into a mixer. Water type 2 is obtained by adding and kneading enough water to make these fired products porous and light. A constant amount of this water type 2 is discharged onto the lower plate 10a of the pair of heating plates 10 to form a mound-shaped kneaded material 2A as shown in FIG.
Closed with hinge 10c and heated to reduce the moisture content to about 3% to 7%, the lattice mesh 4 was dried and dehydrated.
A heated and dried plate forming body 5 having the following properties is obtained. This heat-dried plate-like formed body 5 is immediately wound and formed into a cone shape to produce a temporarily formed edible container 6, which is then sent to the next humidification process by a conveyor B as shown in FIG. A small edible container 7 that is humidified with a humidity of about 8 to 15% is prepared by spraying water on the container. Next, the surface is cooled by ventilation using a fan F or the like as necessary to eliminate stickiness on the surface, thereby making it possible to obtain a flexible humidified edible container 7 with a non-sticky surface. Thereafter, the humidified edible container 7 is stored or stacked as shown in FIGS. 5 and 6 and shipped to the user. Finish heating, drying and shaping are performed using the finishing drying and shaping device 20 as shown in FIGS. 7 and 8 described above. In this way, it is possible to obtain the dry shaped edible container 8 according to the present invention which has a crispy texture. Further, the heat-dried plate-shaped formed body 5 having a residual moisture content of 2 to 6% after being sufficiently evaporated and dehydrated during the initial heating is extremely easy to peel off from the heating plate 10, and furthermore, this formed body 5 is immediately converted into a cone shape. Since the humidified edible container 6 that has been humidified after molding has only 8 to 15% of its weight, a small amount of heat is required for dehydration in the final heating drying shaping process at ice cream shops, etc. Since the browning of the surface only needs to be adjusted to the customer's preference at the retail store, not only can the finishing drying and shaping time at the sales site be significantly shortened, but the problem of hot air dissipation is almost completely resolved. To explain the above example more specifically, 100 parts of wheat flour, 40 parts of sugar, 15 parts of oil and fat (white squeezed oil), 0.2 parts of common salt (contains a small amount of eggs, milk, salt, coloring agents, fragrances, etc.) and 110 parts of water are thoroughly stirred and mixed. As shown in Figure 1, a heating plate 10 with lattices 4 engraved at 10 mm intervals is heated in advance to a temperature of about 180°C to 200°C on the surface of the heating plate 10, and the water is allowed to flow upward. hinge 10b 10c
The water is pressed against the top surface of the heating plate 10a through the heating plates 10a and 10b and heated so that the temperature of the water sandwiched between the heating plates 10a and 10b as shown in FIG. 2 is maintained at 160°C to 180°C for a certain period of time. After baking the water seeds, both heating plates 10a and 10b are opened to take out the heated and dried plate-shaped formed body 5, which is immediately formed into a cone shape to make a temporarily formed edible container 6, and then subjected to the next humidification process. The details up to this point will be described below. (A) Conditions for water flow and heating processing: (1) Amount of flow per edema: approximately 25 c.c. (2) Temperature of heating plates (one set of upper and lower): 180 to 200℃ (3) Reciprocal heating plates The interval between the two determines the thickness of the flowing water, and this is approximately the thickness of the firing base for the fired product. (B) Conditions for heating processing (1) Spacing between heating plates This is the thickness of the fired base (disc-shaped fired product). (2) Firing temperature time 180℃ (firing board surface) ~ 190℃
°C, time 45-90 seconds. (3) Condition of fired base (disc-shaped fired product) (4) Residual moisture in heated and fired base (using Kett's moisture meter) (a) The spacing between all heating plates shall be 2.5m/m. (b) Firing temperature is 170℃, 190℃ Time is 60 seconds at 170℃ 45 seconds at 190℃ (c) Status of heat-dried plate forming zone 5 and residual moisture (111) (170℃, 90 seconds) Slightly pinkish yellow, slightly soft residual moisture 5.4% (121) (190℃, 40 seconds) Brown-yellow, slightly hard residual moisture 3.7% A grid of 10 mm squares with a height of about 1.5 mm is formed on both surfaces. A heated and dried plate-like formed body 5 is obtained, and this is immediately wound and molded into a cone shape to make a temporarily formed edible container 6. In the present invention, the temporarily formed edible container 6 that has been transported as described above is The edible container 6 is re-humidified in a humidification step to a moisture content of about 8 to 15% by water spraying, etc., and only the surface is dried while in the humidified state to produce a humidified edible container 7 free of stickiness. Then, this is transported to the user side as described above, and the user heats the humidified edible container 7 again in the finishing heating drying shaping process to make it crispy and to shape it. A dry shaped edible container 8 according to the present invention having a pleasant and crispy texture is obtained. The relationship between the baking and texture (mouthfeel) of this dry shaped edible container 8 and the residual moisture is shown in Table 3 below.

[Table] All of them have a crispy texture and are delicious, but the different heating conditions can be felt in the texture. In addition, the residual moisture in the heat-processed plate-shaped formed body 5 described above is about 3.0±0.5%, and it is clear that the conditions during the initial heating process tend to affect the final heating. As is clear from the results of Experiment No. (221), it was found that the heating moist edible container 6 could be made into a product in 45 seconds if the finishing heating temperature was 180°C. Note that the finishing drying and shaping machine 20 is not limited to the illustrated example, and if final finishing and shaping is not required, it may be possible to use a simple well-known hot air dryer, heat storage, or hot storage. Good too. [Effects of the Invention] Since the present invention is configured as described above, it produces the effects described below. A heat-dried plate-like formed body with a water content of about 3-5% can be made by heating a kneaded material of different types of water with a heating plate at about 170°C to 220°C, and this heat-dried plate-like formed body Since the water content is as low as 3, the first effect is that it can be easily peeled off from the heating plate with a scraper or the like. If this exfoliated plate-shaped body is cooled as it is, it will become hard and brittle and easily break. Therefore, in particular, in this invention, a flexible heat-dried plate-shaped body (approximately 20 grams) that has just been fired and peeled is used. After making a temporarily formed edible container by rolling it into a cone shape,
The humidified edible container 7 can be made by spraying about 2 grams of water on the surface again with a humidifying spray to make it humid to a moisture content of about 8 to 14%. Since the food container 7 is flexible and bendable, it is easy to handle during storage, transportation, etc., and has the second advantage of not being damaged or cracked. Then, the edible containers 7 are stacked and packaged in units of 10, for example, and shipped to a user such as an ice cream distributor, and the user side uses the edible container 7 to impart a crispy texture to the transported humidified edible container 7. , When performing finishing heat drying for further heat drying, most of the water contained in the humidified edible container 7 is only attached to the surface of the tissue in a moist state, so humidification is necessary for dehydration and drying. Since no thermal change of the structure of the finished edible container 7 is required, the time required for the above-mentioned finishing heating drying can be significantly reduced compared to the case of a plate-shaped formed body made with an original moisture content of 10 to 15%. Reduces heater power per sheet by one-third
The third effect is that running costs can be reduced and it is economical. With the above-mentioned finishing heat drying, the water content quickly evaporates to, for example, 0.4% or less, and a dry shaped edible container 8 such as a cone shape that is soft and crispy can be quickly obtained, and ice cream or the like can be added to this. The fourth effect is that a trendy sales network can be formed because the food can be plated and sold quickly, and the customer's time can be shortened as much as possible.

[Brief explanation of the drawing]

The figures show one embodiment of the present invention, and Fig. 1 is a perspective view of a heating and baking machine, Fig. 2 is a partially omitted cross-sectional view showing the baking state of the heating and baking machine, and Fig. 3 is a temporary view. An explanatory diagram showing the relationship between the molding process and the humidification process, FIG. 4 is a perspective view of the humidified edible container, and FIGS. 5 and 6 are longitudinal cross-sectional views showing the stacked humidified edible containers, respectively. FIG. 7 is a sectional view showing an example of a finished drying and shaping machine, FIG. 8 is a sectional view in a different state from FIG. 7, and FIG. 9 is a perspective view of an edible container that has been dried and shaped. . 2...Water type, 2A...Kneaded material, 5...Heat-dried plate-shaped formed body, 6...Temporarily formed edible container, 7...Humidified edible container, 8...Dried shaped edible container , 10
...Heating plate.

Claims (1)

[Claims] 1 Water type 2, which is obtained by kneading raw materials such as flour, sugar, fats and oils, and water is flowed and spread on the heating plate 10, and the kneaded material 2A on the heating plate 10, which has been flowed and spread, is sandwiched between other heating plates. A heat-dried plate-shaped product having a moisture content of about 3 to 5% obtained by heating and drying to such an extent that the wheat starch in the kneaded product 2A becomes alpha and most of the water in the kneaded product 2A evaporates. 5 is peeled off from the heating plate 10 in a dry state, the plate-shaped formed body 5 is wound into a cone shape to make a temporarily formed edible container 6, and this temporarily formed edible container 6 is re-humidified. A humidified edible container 7 with a moisture content of about 8 to 14% is formed, and the humidified edible container 7 is further heated and dried to finish and shape the humidified edible container 7 into a cone shape. A method for manufacturing an edible container, which comprises finishing, shaping and solidifying the dried and shaped edible container 8.